If you love creamy, rich, and ridiculously flavorful dishes, you’re going to fall hard for this one.

Butter chicken is one of those meals that makes you close your eyes on the first bite.

And guess what? You and I are making this dreamy, saucy goodness right in your own kitchen. Let’s do it NOW.

Ingredients You’ll Need

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-size pieces)

• 1 cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp garam masala

• 1 tsp chili powder (adjust to taste)

• 1 tsp turmeric

• 1/2 tsp salt

For the Sauce:

• 2 tbsp butter

• 1 tbsp oil

• 1 medium onion, finely chopped

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp paprika

• 1 tsp chili powder

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1/2 cup tomato puree (or crushed tomatoes)

• 1/2 cup water

• 1 cup heavy cream

• 1 tbsp sugar (optional, helps balance acidity)

• 1 tbsp kasuri methi (dried fenugreek leaves, optional but great)

Optional Garnish:

• Chopped cilantro

• An extra swirl of cream

How to Make Butter Chicken

Step 1: In a bowl, mix all marinade ingredients. Add chicken and coat well. Cover and let it marinate for at least 1 hour, overnight if possible.

Step 2: In a large pan, heat 1 tbsp oil and 1 tbsp butter over medium heat. Add marinated chicken (no need to shake off marinade) and cook until chicken is browned and cooked through. Set aside.

Step 3: In the same pan, melt 1 tbsp butter. Add chopped onions and cook until soft and golden.

Step 4: Add ginger and garlic paste. Sauté for 1 minute until fragrant.

Step 5: Add cumin, coriander, paprika, chili powder, cinnamon, and salt. Stir well and toast the spices for 30 seconds.

Step 6: Add tomato puree and water. Simmer on low for 10 minutes.

Step 7: Blend the sauce using an immersion blender (optional for a smooth texture).

Step 8: Stir in cream and sugar. Simmer another 5 minutes.

Step 9: Add cooked chicken back to the pan. Simmer everything together for 5–10 more minutes.

Step 10: Crush kasuri methi in your hands and stir it in right before serving. Top with cilantro and a swirl of cream.

Common Mistakes to Avoid

• Don’t rush the marinade—the flavor needs time to soak in.

• Don’t skip browning the chicken; it adds depth.

• Don’t boil the cream—it could split. Just simmer gently.

• Don’t use sour tomatoes—they can overpower the dish.

Recipe Best Tips

• Use thighs, not breasts, for juicy results.

• Marinate overnight for the best flavor.

• Kasuri methi adds an amazing aroma—highly recommend it.

• Taste as you go—adjust spices, salt, and sweetness to your liking.

• A pinch of cinnamon goes a long way—don’t overdo it.

Serving Suggestions

• Serve with fluffy basmati rice.

• Warm naan or garlic naan is perfect for scooping up that sauce.

• Add a cucumber raita on the side to cool things down.

• A simple green salad with lemon goes great.

• Want a feast? Add samosas and mango chutney to the table.

Storage and Freezing

• Store leftovers in the fridge for up to 4 days in an airtight container.

• Reheat gently on the stovetop over low heat.

• Freeze in individual portions for up to 3 months.

• Thaw overnight in the fridge and reheat gently with a splash of cream.

FAQs

Q: Can I use chicken breast instead of thighs?
A: You can, but thighs are juicier and more flavorful.

Q: What if I don’t have kasuri methi?
A: You can skip it, but it adds a lot to the flavor.

Q: Can I make this dairy-free?
A: Try using coconut cream instead of dairy cream. Not exactly the same, but still yummy.

Q: Can I make this ahead?
A: Yes! It tastes even better the next day.

Q: Is butter chicken very spicy?
A: Not really. You can adjust the heat to your liking.

Q: Can I use canned tomato sauce instead of puree?
A: Yes, just taste and adjust the sweetness and salt.

Q: What if I don’t have an immersion blender?
A: Let the sauce cool slightly and blend it in a regular blender carefully.

Conclusion

So, there you go—homemade butter chicken that tastes better than takeout and feels like a warm hug in a bowl.

Give it a try, and don’t be shy—drop a comment or tag me with your plate. I’d love to see how yours turns out!

You Might Also Want To Try

• Crispy Chicken Katsu
• Chicken Dumplings Recipe
• Chicken And Rice Casserole

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Continue to Content

Butter Chicken

Prep Time: 1 hour 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes

Creamy, mildly spiced butter chicken with tender chicken in a rich tomato sauce. Total comfort food.

Print

Ingredients

• Chicken Marinade:
• 1.5 lbs chicken thighs, bite-sized
• 1 cup yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp turmeric
• 1/2 tsp salt
• Sauce:
• 2 tbsp butter
• 1 tbsp oil
• 1 onion, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup tomato puree
• 1/2 cup water
• 1 cup heavy cream
• 1 tbsp sugar
• 1 tbsp kasuri methi (optional)
• Garnish:
• Cilantro
• Extra cream

Instructions

1. Marinate chicken for at least 1 hour.
2. Cook chicken until browned. Set aside.
3. Sauté the onion in butter.
4. Add ginger, garlic, and then spices.
5. Add tomato puree and water. Simmer.
6. Blend sauce if desired.
7. Add cream and sugar.
8. Return the chicken and simmer.
9. Add kasuri methi and garnish.

Notes

• Marinate overnight for max flavor.
• Use full-fat cream for richness.
• Adjust spice levels to your taste.

Nutrition Information

Yield 4
Amount Per Serving Calories ~500 per serving

Did you make this recipe?

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